Ruby Red Layered Salad

Ruby Red Layered Salad


"This is an old family favorite recipe prepared every Christmas, and I wanna tell ya it's GREAT! It is from the kitchen of my mother, Charlene Betty Stephenson. Thanks Mom!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


3 h servings 333 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 333 kcal
  • 17%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 55.1g
  • 18%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 129 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Ready In

  1. Dissolve raspberry gelatin in 1 cup hot water. Add frozen raspberries, and stir until well mixed. Pour into a glass bowl. Refrigerate until almost firm, about 30 to 60 minutes..
  2. Spread sour cream over firm gelatin. Refrigerate.
  3. Dissolve cherry gelatin in 1 cup hot water. Stir in crushed pineapple and cranberry sauce. Chill until partially set, about 20 to 40 minutes.
  4. Spoon cherry gelatin mixture over sour cream layer. Chill until firm, another hour or two.


  1. 115 Ratings

Most helpful positive review

This is a great salad- I only use 1/2 the recommended sour cream. It tasted too much like yogurt with the full amount. I will make again and again!

Most helpful critical review

too sweet.

This is a great salad- I only use 1/2 the recommended sour cream. It tasted too much like yogurt with the full amount. I will make again and again!

Excellent compliment to turkey! This will be a new favorite! I used all raspberry jello and added a bit of cream cheese with the sour cream. SOOO good!

this is a beautiful salad. I made it for Thanksgiving and everyone wanted it again at Christmas. I doubled it for my crowd, but I would suggest not doubling the pineapple so it will jell properl...

Very tasty. Love the tartness of the raspberry jello and the frozen raspberries. Added whip cream instead of sour cream and it was delish! Second time made it with the sour cream - it was so ...

A family favorite at Christmas dinner. I substitute 16 oz. can of pitted bing cherries (drained) instead of cranberry sauce. Sometimes I layer salad in individual sherbert glasses--recipe divi...

Fantastic! Everybody loved it. I chilled the cranberry sauce (which helped speed up the process a little). I did not add the pineapple, but it did not seem to matter. The taste and texture was...

Easy to make and delicious. It's a nice change from the overly sweet gelatin salad recipes out there & makes a nice dinner side's more like a relish or cranberry sauce type of side th...

YIPPEE! A jello salad with no cream cheese or cool whip! I loved this. No cloying sweetness here. I will make this again and again. My whole family loves gelatine salads, but this one was the ve...

Thank You so much for this recipe. It was a great hit for our Christmas dinner. I wasn't sure about the sour cream but it was fine. Thanks again. I will be making this again!